Chicken Pesto Tortellini Soup Recipe

Introduction

This Chicken Pesto Tortellini Soup is a comforting and flavorful meal that combines tender chicken, fresh vegetables, and cheesy tortellini in a fragrant herb-infused broth. It’s perfect for cozy dinners when you want something hearty yet fresh.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound chicken breast (cut into 1-inch cubes)
• 1 large onion (diced)
• 2 medium carrots (diced)
• 2-3 celery stalks (diced)
• 1 small fennel bulb (diced)
• 1/2 teaspoon salt
• 2 large garlic cloves (finely chopped)
• 1 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh thyme (finely chopped)
• 6 cups low-sodium chicken stock
• 1 pound cheese tortellini (uncooked)
• 1/2 cup pesto
• 1/2 cup Parmesan (grated)
• 6-8 fresh basil leaves
• Freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it.
2. Step 2: Add the chicken, season with a bit of salt and black pepper, and cook for 6-8 minutes until golden. Remove the chicken from the pot and set aside.
3. Step 3: In the same pot, add the onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook for 8-10 minutes until softened.
4. Step 4: Stir in the garlic and fresh herbs and continue to cook for another minute until fragrant.
5. Step 5: Next, stir in the chicken stock and turn up the heat to bring to a boil. Add the tortellini and cooked chicken, lower the heat, and simmer for 2-3 minutes.
6. Step 6: Turn off the heat and stir in the pesto, Parmesan, and basil leaves.
7. Step 7: Adjust the seasoning to taste and serve hot, with some extra grated Parmesan and fresh basil on top if you like.

Tips & Variations

• Use fresh tortellini if possible for a more tender texture, but frozen works well too.
• Add a splash of cream for a richer soup.
• Swap chicken breast for thighs if you prefer a juicier meat.
• If you can’t find fennel, extra celery or leeks make a good substitute.
• For a vegetarian version, omit the chicken and use vegetable broth with sautéed mushrooms or zucchini for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove to prevent the tortellini from overcooking and becoming mushy. You can also freeze the soup, but it’s best to keep tortellini separate and add it fresh when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto for this soup?

Yes, store-bought pesto works well and is a convenient option. Choose a quality brand or homemade pesto for the best flavor.

How do I prevent the tortellini from getting too soft?

Add the tortellini towards the end of cooking and simmer just until tender, usually 2-3 minutes. Overcooking can make them mushy, so timing is key.

Chicken Pesto Tortellini Soup Recipe

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A comforting and flavorful Chicken Pesto Tortellini Soup featuring tender chicken, aromatic vegetables, fresh herbs, and cheesy tortellini in a savory chicken broth enriched with pesto and Parmesan.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 cups low-sodium chicken stock
• 1/2 teaspoon salt (plus additional to taste)
• Freshly ground black pepper to taste

Protein & Vegetables

• 1 pound chicken breast (cut into 1-inch cubes)
• 1 large onion (diced)
• 2 medium carrots (diced)
• 2–3 celery stalks (diced)
• 1 small fennel bulb (diced)
• 2 large garlic cloves (finely chopped)

Herbs & Cheese

• 1 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh thyme (finely chopped)
• 6–8 fresh basil leaves
• 1/2 cup pesto
• 1/2 cup Parmesan (grated)

Pasta

• 1 pound cheese tortellini (uncooked)

Instructions

1. Heat the fats: Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it to prepare a flavorful base.
2. Cook the chicken: Add the cubed chicken breast, season with a bit of salt and black pepper, and cook for 6-8 minutes until golden brown all over. Remove the chicken from the pot and set aside to prevent overcooking.
3. Sauté the vegetables: In the same pot, add diced onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook for 8-10 minutes until the vegetables are softened and aromatic, developing the soup’s base flavor.
4. Add aromatics and herbs: Stir in finely chopped garlic, fresh rosemary, and thyme. Continue cooking for an additional minute until fragrant, enhancing the soup’s depth.
5. Add stock and boil: Pour in the low-sodium chicken stock and increase the heat to bring the mixture to a boil, preparing to cook the pasta and meld flavors.
6. Simmer with pasta and chicken: Add uncooked cheese tortellini and the cooked chicken back into the pot. Lower heat to a simmer and cook for 2-3 minutes until tortellini are tender and heated through.
7. Finish with pesto, cheese, and basil: Turn off the heat and stir in pesto, grated Parmesan, and fresh basil leaves. Mix well to combine and infuse the soup with the rich flavors.
8. Season and serve: Adjust seasoning with additional salt and black pepper if needed. Serve the soup hot, optionally garnished with extra Parmesan and fresh basil for added flavor and presentation.

Notes

• Use low-sodium chicken stock to better control salt levels in the soup.
• Cheese tortellini cooks quickly; avoid overcooking to maintain texture.
• Fresh herbs can be substituted with dried herbs, but use half the amount for potency.
• For a richer flavor, consider using a mix of butter and olive oil as recommended.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Chicken soup, Pesto soup, Tortellini soup, Italian chicken soup, Cheesy soup, Easy dinner recipe